Baked Mini Doughnut

Huang Kitchen by Angie Liew


Doughnuts are usually fried, not baked, at our local doughnut shop. This recipe however bakes just as delicious if not better than those fried doughnuts. Of course clean up is far easier and minus the calories too. The ingredients required are simple, easy, everyday ingredients. There's no mixer required at all, but you will need a doughnut pan. ( My doughnut pan was bought in Singapore by my daughter's friend, Chris). I suppose you can use a muffin pan for this if you don't have a doughnut pan. Baked doughnuts do not take long to bake in the oven. Just bake until the edges are very lightly browned about 8 minutes. They'll be done before you know it!


  • 2 cups all-purpose flour
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 3/4 cup buttermilk
  • 2 eggs (beaten)
  • 2 tablespoons butter (melted)
  • 1 teaspoon vanilla extract
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup icing sugar
  • 1/2 tablespoon hot water
  • 1/4 teaspoon almond extract


  1. Measure DRY ingredients: all-purpose flour, sugar, baking powder, salt, nutmeg Measure WET ingredients: eggs, buttermilk, melted butter ....
  2. Get the full instructions at Huang Kitchen by Angie Liew
Baked Mini Doughnut

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Angie Liew
Recipe Yields:
24 mini doughnuts
Prep Time:
Cook Time: